Choosing the proper cut from the meat aisle at the supermarket can be overwhelming. With all the options, figuring out which stake is worth investing in is hard. I can’t tell if a higher price always means a better steak. This is especially true when I compare sirloin and ribeye.
Sean Flynn, once a butcher and now the sales director at Niman Ranch, says there’s no wrong answer about steak. Niman Ranch includes over 600 family farms that raise beef, pork, and lamb. Each cut has its perks.
“For home cooks, ribeye costs more and has more fat, which adds flavor,” Flynn says. “Top sirloin is a lean cut that’s usually easier on the wallet,” Flynn says. “It’s a great value cut with lots of versatility.” Both are fantastic.”
It depends on your strategy, like picking the right move in a blackjack game—are you going for a rich, indulgent flavor or a leaner, budget-friendly win?
The Difference Between Sirloin and Ribeye
“Ribeye delivers bold, rich flavor thanks to its higher fat content,” Flynn says. “It has a velvety, juicy texture that people enjoy. Some cuts are extra flavorful.”
Some ribeye steaks have a crescent-shaped piece on top. This part is called the ribeye cap, or spinalis. “It’s one of the tastiest parts of any steak,” Flynn says. “I always look for cuts with a big spinalis. That’s where the magic is.”
Flynn highlights sirloin as a versatile, budget-friendly choice for many meals. He says it’s often ignored, but it’s great for cooking for a crowd. You don’t have to give up flavor.
“Cook a top sirloin to medium-rare, and it’s amazing,” he says. “Slice it up for stir-fries, serve it as-is—it’s lean, flavorful, and great for anyone watching their fat intake.”
How to Best Cook Ribeye vs. Sirloin
The best way to cook each cut depends on its thickness and your preferred degree of doneness. Flynn says both cuts are significant on the grill. How long you cook a steak depends on how thick and well-done you want.
Flynn loves a thick top sirloin steak. “I sear both sides over high heat, then stand the steak up on its edge and roll it along the thick side,” Flynn explains. He begins with high heat and then turns down the heat to finish cooking.
Since sirloin is a lean cut of meat, it will become dry if it’s grilled for an extended period, so timing is crucial. “Ribeye has more fat, so it’s less forgiving to grill,” he says.
Butcher’s Tips for Cooking Steak
Flynn says preparation is as essential as cooking. “Bring the steak to room temperature. It will cook more evenly,” he advises. A hot grill gives a nice sear. “Shift the steak to a cooler part of the grill if it starts cooking too fast,” he recommends.
Don’t serve the steak as soon as you take it off the grill. It will warm up another 5 degrees while it unwinds. Flynn suggests you let it rest for half the cooking time again—so if you cooked it 10 minutes, rest it for 20 minutes. This resting time helps the juices redistribute, making every bite more tender.
The Takeaway
Whether you choose ribeye or sirloin depends on your personal preferences. Both cuts have unique strengths.
That said, ribeye is not always the easiest option. If you want to pinch pennies when grocery shopping, buy sirloin. It tastes great and costs next to nothing. “Sirloin delivers great value for the price,” Flynn points out. It’s super versatile and tender,” he says. “If bold, juicy, fatty flavor is your thing, ribeye delivers,” he says. Try sirloin if you enjoy lean cuts but still want tender and juicy meat at a reasonable price.”
